Honey In The Recipe Mini Corn Dogs

Ingredients:

* 1-2/3 cups All-purpose Flour
* 1/3 cup Cornmeal
* 3 tsp Baking Powder
* 1 tsp Salt
* 3 tbsp Cold Butter/ Margarine
* 1 tbsp Shortening
* 1 Egg
* ¾ cup Milk
* 24 Miniature Hot Dogs

Honey Mustard Sauce:

* 1/3 cup Honey
* 1/3 cup Prepared Mustard
* 1 tbsp Molasses

Instructions:

* Take a large bowl and in it, combine flour, cornmeal, baking powder and salt.
* Add butter and shortening and mix till the mixture starts looking like coarse crumbs.
* In a separate bowl, beat together egg and milk.
* Add the egg-milk mix to the dry mixture and knead, until it forms soft dough.
* Lightly flour a flat surface and place the soft dough on it.
* Knead the dough well, say 6-8 times, until it becomes smooth.
* Roll out the dough, to ¼-inch thickness.
* With the help of a 2¼-inch biscuit cutter, cut the dough into circles.
* Place the dough circle over a hot dog and fold it over. Press its edges to seal.
* Grease baking sheets and place the corn hot dogs on top.
* Bake at 450° F for 10-12 minutes, or until golden brown.
* In the meantime, make sauce, by combining all the ingredients together.
* Serve the corn dogs hot, along with the sauce. Read More...

Mini Corn Dogs Recipes Courtesy Alton Brown

Ingredients:

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated

Directions:

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes. Read More...

Corn Dog Muffins Recipes

Ingredients:

* 2 (8.5 ounce) packages cornbread mix
* 2 tablespoons brown sugar
* 2 eggs
* 1 1/2 cups milk
* 1 cup grated Cheddar cheese
* 9 hot dogs, cut in half

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.
3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

[via] Read More...

Mini Corn Dogs Casserole Recipes

Ingredients:

* 2 cups thinly sliced celery
* 1 1/2 cups sliced green onions
* 2 tablespoons butter
* 1 1/2 pounds hot dogs (beef and pork frankfurters)
* 2 eggs
* 1 1/2 cups milk
* 2 teaspoons ground sage
* 1/4 teaspoon ground black pepper
* 2 (8.5 ounce) packages dry corn bread mix
* 2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

[via] Read More...

History of Mini Corn Dogs

Corn dogs are hot dogs dipped in corn batter, deep fried and served on a stick. Corn dogs were supposedly created in 1942 for the Texas State Fair by Neil Fletcher.


Corn dogs are an excellent source of calories, fat, cholesterol and salt.





Corn Dogs seem to be a school lunch menu staple, in many forms:

• Corn Dogs
• All Beef Corn Dogs
• Vegetarian Corn Dogs
• Lite Corn Dogs enhanced with Soy
• Turkey Corn Dogs
• Turkey Corn Dog Nuggets
• Chicken Corn Dogs

There are all sorts of recipes to be found for corn dogs:
• Spicy Corn Dogs
• Texas Corn Dogs (the original)
• Meatless Corn Dogs
• Vegetarian Corn Dogs
• Corn Dog Casseroles,
• Corn Dog Casseroles from scratch
• Corn Dog Casseroles using Jiffy Cornbread Mix
• Corn Dog Casseroles using Vegetarian Hot Dogs
• Corn Dog Muffins
• Pillsbury Corn Dog Twists
• Corn Dogs & Taters
• Corn Dog Bites
• Corn Dog Mix
• Corn Dog Nuggets
• Mini Corn Dogs
• Foot Long Corn Dogs Read More...

Organic Mini Corn Dogs Recipes

Ingredients:

Note: We use all organic ingredients when possible.
2 packages Applegate Farms Organic Pork Cocktail Franks
1 quart organic peanut oil
1 cup organic yellow cornmeal
1 cup all-purpose organic flour
2 tsp. Kosher salt
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. cayenne pepper
2 tbs. (approximately 1 large) organic jalapeño pepper, seeded and finely
minced
1 can cream-style organic corn (8.5 oz.)
1/3 cup finely grated organic onion
1 ½ cups organic buttermilk
About 50 bamboo skewers (soaked)

Directions:

Pour peanut oil to a depth of about 2 inches in a medium sauce pan and heat. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeño, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients, and stir only enough to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes. Place each frank on a skewer, and quickly dip in and out of the batter. Immediately place each frank into the oil, and cook until coating is golden brown. Remove to cooling rack, and allow to drain. Serve with your favorite dipping sauces.

Serves 12

[via] Read More...

Cozy Dog Drive Inn's Mini Corn Dogs Recipes (deep fryer)

Ingredients:

1 cup flour
1 1/2 cups corn meal
1 tsp baking powder
2 1/4 cups milk
1/2 tbsp sugar
dash of salt
2 tbsp Louisiana hot sauce
1 pkg hot dogs (or for a real heart-stopper, polish sausage)


Directions:

Combine all ingredients to form a batter. If too thick add a little more milk. Dip hot dogs in batter and drop them into hot oil. Fry to golden brown.

This was based on a recipe in our family cookbook with this append to it:

These are like the corn dogs sold at county fairs. The "Cozy Dog" drive in is a landmark in Springfield, Illinois. They specialize in these, and it is sometimes rumored that Uncle Bob (my late uncle, Robert Bumgarner) knew the owner and got his recipe.

I added the hot sauce and readjusted some quantities.

Serve with mustard.

This is guaranteed to get your grease and cholesterol levels right up there!

[via] Read More...

Baked Mini Corn Dogs Bites Recipes

These corn dogs bites are baked for a healthier version of this street fair favorite. These are great for parties for kids, superbowl parties or just as an easy and fun snack. For a vegan version, substitute the egg for egg replacement and use dairy-free veggie dogs for the hot dogs.

Ingredients:

* 1 cup fine cornmeal
* 1 cup all-purpose flour
* 2 T. dark brown sugar
* 1 ½ t. baking powder
* ½ t. baking soda
* ½ t. salt
* 1 ¼ cup almond milk
* 1 large egg, lightly beaten
* 2 t. olive oil
* 16 hot dogs or soy dogs, cut into thirds

Preparation:

1. Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

2. In a medium-sized mixing bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda and salt, and make a well in the center. In another bowl, whisk together the almond milk, the egg and the oil until well combined. Add to the well in the dry ingredients and mix until just combined.

3. Insert a toothpick or small skewer into each of the hot dog thirds. Dip each hot dog into the batter, turning to coat, and place on the prepared sheet. Bake for 15 to 20 minutes, or until puffed and golden brown.

[via] Read More...

Italian-Style Mini Corn Dogs Recipes

A twist on the popular hot dog version, spicy Italian sausage links are deep fried in a cornmeal and Romano cheese batter. Serve with warm marinara sauce for dipping.
Servings: Makes 12 corn dogs.

Ingredients:

12 uncooked Italian sausage links
1/2 cup water
Peanut oil
1-1/2 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup grated Romano or Parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1-1/4 cups half-and-half or light cream
12 10 x 1/4-inch wooden skewers or dowels
Warm marinara sauce (optional)

Directions:

1. To cook Italian sausages, use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium heat about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs and half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

Nutrition Facts

Calories 539, Total Fat 36 g, Saturated Fat 14 g, Monounsaturated Fat 18 g, Polyunsaturated Fat 6 g, Cholesterol 125 mg, Sodium 928 mg, Carbohydrate 23 g, Total Sugar 0 g, Fiber 2 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 11%, Iron 9%. Exchanges: Starch 1.5, High-Fat Meat 2.5, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet

[via] Read More...

Recipe mini corn dogs from Andouille Minis

This recipe is a surprising and fun alternative to standard cows in a blanket. These “corn dogs” can be made with our new Andouille Minis, as the recipe is written, or for a non-spicy, kid-friendly version, use Chicken & Apple Minis instead.

Ingredients:

1 3/4 cup (7 oz.) all purpose flour
1 1/4 cup (5 oz.) cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt

1/4 teaspoon baking soda

2 ounces unsalted butter, cut into ½-inch pieces

1 large egg
3/4 cup buttermilk
One 12-ounce package (32 mini links) Aidells Andouille Sausage Minis

Preheat oven to 375 degrees F.

In a bowl, stir together the flour, cornmeal, baking powder, sugar, salt and baking soda. Cut in the butter with a fork or pastry cutter until the mixture resembles wet sand.

Beat the egg with the buttermilk and add to the dry ingredients. Stir until combined.

Turn onto a well-floured work surface and knead 3 to 4 times. Roll 1/4-inch thick and cut with a 1-inch round cookie cutter or biscuit cutter. Place a sausage mini in the center of each dough round and roll the dough around the sausage. Press to seal the ends together. Place seam side up on a greased baking sheet and bake for 12-15 minutes, until the corn bread is golden. Let cool for 5-10 minutes before removing from pan.

Serve warm or at room temperature with your choice of mustards.

Makes 32 appetizers

Read More...

Blue Cheese Mini Corn dogs Recipes

Ingredients:

* 1 cup all-purpose flour
* 2/3 cup yellow cornmeal
* 2 Tbsp. sugar
* 1-1/2 tsp. baking powder
* 1/2 tsp. dry mustard
* 1/4 tsp. salt
* 1 Tbsp. shortening
* 3/4 cup milk
* 1/4 cup blue cheese
* 1 egg
* 3 slices cows, crisp-cooked and finely crumbled or chopped
* Oil for deep fat frying
* 6 jumbo beef franks, cut in half crosswise
* 12 6-inch wooden skewers
* Honey mustard or mustard
* Blue Cheese Dip (optional)
* Fresh Italian (flat-leaf) parsley (optional)

Directions:

1. In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard, and salt. Cut in the shortening until mixture resembles fine crumbs. In a blender combine milk, blue cheese, and egg; cover and blend until almost smooth. Add egg mixture to flour mixture along with cows; mix well. (Batter will be thick.)

2. Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat to 365 degrees F. (should take about 15 minutes).

3. Insert skewers into ends of franks. Holding onto skewers, hold franks over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly spread to completely cover. Place coated franks, 3 or 4 at a time, on their sides in hot oil. Turn franks with tongs after about 10 seconds of cooking to prevent batter from sliding off. Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove and drain on a baking sheet lined with paper towels. Keep warm in a 200 degrees F. oven while frying remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip. Sprinkle parsley. Makes 12 appetizer corn dogs.

Blue Cheese Dip: In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.

Make-Ahead:Make these fresh. Skewer hot dogs ahead of time, cover and refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven up to 30 minutes.
Nutrition Facts

* Calories 259,
* Total Fat (g) 15,
* Saturated Fat (g) 6,
* Cholesterol (mg) 49,
* Sodium (mg) 564,
* Carbohydrate (g) 23,
* Fiber (g) 1,
* Protein (g) 9,
* Vitamin C (DV%) 0,
* Calcium (DV%) 5,
* Iron (DV%) 9,
* Percent Daily Values are based on a 2,000 calorie diet

[via] Read More...

Another Recipe to Making Mini Corn Dogs

Ingredients:

• 1 pound little wieners or smokies
• 1 cup flour
• 2/3 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons Shortening
• 1 egg, slightly beaten
• vegetable oil
• toothpicks
• Dijon mustard

Directions:

In a bowl, mix together the cornmeal, flour, baking powder, sugar, salt and milk. After mixing, add shortening and mix well. Gently stir in egg until mixture is smooth.

Stick a toothpick into the end of each wiener, leaving about one inch of toothpick exposed.

Using the toothpick as a handle, dip each weiner into the corn batter until it is evenly covered. You may need a knife to spread the batter around.

Drop the wieners into hot oil (360°) in a deep fryer and cook until coating is a golden brown color. Remove from the oil and drain on paper towels.

Serve warm with mustard. Read More...

Kicked Up Mini Corn Dogs Recipes with Spicy Green Onion Dipping Sauce

Ingredients:

* 1 cup cornmeal
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1 1/2 teaspoons chili powder
* 1/2 teaspoon salt
* 1/2 teaspoon Essence, plus more for dusting, recipe follows
* 1/4 teaspoon ground cumin
* Pinch cayenne
* 1 cup buttermilk, or more if needed
* 2 large eggs, beaten
* 2 tablespoons vegetable oil, plus more for frying
* 1/4 cup grated yellow onions
* 2 jalapenos, stemmed, seeded, and minced
* 3/4 cup grated Cheddar
* 12 hot dogs or sausages, skewered on thick wooden sticks
* 1/2 red cabbage, shredded, for garnish
* Spicy Green Onion Dipping Sauce, recipe follows

Directions:

In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.

In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.

One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.

Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Spicy Green Onion Dipping Sauce:

1 large egg*

1 tablespoon Creole or other whole grain mustard

1 tablespoon minced garlic

1 tablespoon fresh lemon juice

1/2 teaspoon hot pepper sauce

1/4 teaspoon salt

1 cup vegetable oil

1/4 cup chopped green onions

In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.

Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)

Yield: about 1 1/4 cups


[via] Read More...

Mini Corn Dogs Variations Recipes

Ingredients
Batter:

* Vegetable oil, for frying
* 1 cup all-purpose flour, plus more for coating
* 1 cup yellow cornmeal
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 large egg
* 1/2 cup milk


Variations:

* Gherkins
* Baby corn
* Shrimp, peeled and deveined
* Mushrooms
* Apple slices
* Pineapple chunks
* Hard-boiled eggs
* Special Equipment: Long wooden skewers


Directions

Heat the oil in a deep, heavy pan or deep-fat fryer to 350 degrees F.

Whisk the dry ingredients together. Add the egg and half the milk and whisk well to combine. Add more milk as needed until the batter is thick but still pourable.

Stick whatever ingredients you decide to use onto long skewers. Use your imagination to find other interesting "variations." Coat the ingredients in flour and then dip into the batter. Make sure to get it completely coated. Immediately and carefully, lower it into the hot oil. Fry, in batches, until they are light brown, about 3 minutes. Let drain on paper towels and serve while still warm.

[via] Read More...

Mini Corn Dogs Recipes

Ingredients:

* 1 2/3 cups all-purpose flour
* 1/3 cup cornmeal
* 3 teaspoons baking powder
* 1 teaspoon salt
* 3 tablespoons cold butter or margarine
* 1 tablespoon shortening
* 1 egg
* 3/4 cup milk
* 24 miniature hot dogs

HONEY MUSTARD SAUCE:

* 1/3 cup honey
* 1/3 cup prepared mustard
* 1 tablespoon molasses

Directions

1. In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bake at 450 degrees F for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

[via] Read More...

Mini Corn Dogs Recipes with Sweet and Spicy Pepper Relish

Ingredients
For Relish:

* 3/4 cup ketchup
* 1/4 cup pickled hot peppers, diced
* 1/4 cup pickled sweet peppers, diced

For Corn Dogs:

* 1 egg
* 1 (8.5-ounce) package corn muffin mix
* 2 teaspoons garlic powder
* 2 teaspoon onion powder
* 3/4 cup milk
* 1/2 cup all-purpose flour
* 1 package cocktail franks
* Vegetable oil, for frying
* 20 (6-inch) wooden skewers

Directions:

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.

In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.

Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

[via] Read More...

Baked Mini Corn Dogs Recipes

Ingredients:

* 1 cup reduced-fat milk
* 1 package active dry yeast
* 2 tablespoons extra-virgin olive oil, plus more for greasing
* 2 tablespoons packed light brown sugar
* 1 cup fine yellow cornmeal
* 1 1/4 cups all-purpose flour, plus more for dusting and kneading
* 1 teaspoon salt
* 1/4 teaspoon baking soda
* 1/4 teaspoon cayenne pepper or paprika
* 9 reduced-fat hot dogs, halved crosswise
* 1 large egg, beaten
* 1 tablespoon black sesame seeds (optional)

Directions:

Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.

Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.

Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.

Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Per serving (2 reduced-fat beef corn dogs):

Calories 265; Fat 11 g (Sat. 4 g; Mono. 2.5 g; Poly. 0.5 g); Cholesterol 27 mg; Sodium 825 mg; Carbohydrate 31 g; Fiber 3 g; Protein 10 g

[via] Read More...